Director of Food and Beverage

Job Description

Job Description

Food & Beverage Director / Shuttle Meadow Country Club
Position: Full-Time, Salaried
Reports to: Club Manager
Collaborates closely with: Membership Director, Golf Professional, Agronomist, and Controller

Position Overview
The Food & Beverage Director is responsible for delivering an exceptional dining and event experience for members and guests of Shuttle Meadow Country Club. This leadership position oversees all front-of-house dining operations, including bar and waitstaff training, scheduling, service standards, and inventory management. The F&B Director also leads the planning and execution of all member club events and private events under 75 guests, excluding weddings and golf outings.

Primary Responsibilities:
Dining Room & Bar Operations:

• Lead, train, and develop all bar staff and waitstaff to ensure a consistently high-quality member experience.
• Create, implement, and maintain steps of service, cocktail standards, and wine/spirits knowledge.
• Oversee all scheduling for bar and dining staff to meet business levels and service expectations.
• Manage open/close procedures, daily service execution, and floor presence during dining periods.
• Maintain strong knowledge of all food and beverage menus.
• Ensure proper receiving, storage, and rotation of all beer, wine, and spirits.
• Oversee inventory management and cost controls for all beverages and front-of-house supplies.
• Establish effective communication with kitchen leadership to ensure seamless service.

Event Management:

Responsible for planning and executing:

• Member club events
• Member and non-member private events under 75 people
  • (Excluding weddings, golf outings, and events over 75 guests.)
• Pre-planning with clients: event details, menus, layouts, and timelines.
• Coordinating event setup with dining, bar, kitchen, and golf operations.
• Managing event execution, guest interaction, and on-site problem resolution.
• Ensuring accurate event billing and adherence to club policies.
• Supporting recurring annual events and maintaining strong client relationships.

Staffing & Leadership:

• Recruit, hire, onboard, and train dining and bar employees.
• Maintain high team morale, professionalism, and service consistency.
• Provide coaching, corrective action, and performance evaluations.
• Ensure the dining room and bar environments are welcoming, clean, and properly staged.

Collaboration & Administration:

• Work closely with the Membership Director, Golf Professional, Agronomist, and Controller to ensure integrated operations across the club.
• Coordinate restaurant layout, event configurations, and resource allocation.
• Manage departmental budgeting, purchasing, and expense tracking.
• Assist the Club Manager with additional duties as assigned.

Qualifications:

• Strong hospitality leadership background, preferably in private clubs or high-end dining.
• Proven experience managing dining staff, bar operations, and events.
• Excellent communication, organizational, and interpersonal skills.
• Ability to work a flexible schedule, including evenings, weekends, and peak-season hours.
• High level of professionalism and commitment to member satisfaction.